250g udon noodles (I used dried egg noodles)
2 tsp vegetable oil
100g peeled raw prawns
4 spring onions, chopped
2 eggs, beaten
1 red chilli chopped into small pieces (optional, I added this, it wasn't on the recipe)
small handful coriander leaves
lime wedges, to serve
2 tbsp tamarind paste (I substituted this with 2 tbsp soy sauce)
1 tbsp fish sauce
juice 1 lime
Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
Heat a wok with half the oil. Add the prawns, chilli and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.